Panforte is a typical Christmas cake from Siena, whose origins go back in time. A parchment attests to the existence of Panforte since at least 1205, but, in a simpler version, it originated even earlier, around the year 1000. Originally, it was a honey-based focaccia and was called pan mielato (honey bread). Fruit was added later, but, during the warmer months, it fermented due to the heat.
For this reason, the cake took on a more acidulous taste and the name turned into panforte. To avoid the fermentation of fresh fruit over time, some of the ingredients changed and panforte began to be prepared only on the coldest days, thus it became typical of the holiday season.
